Susan’s Easy Salsa Perfecta

Title: Susan's Easy Salsa Perfecta

Categories: Veg-cook, August

Yield: 1 servings

1 Clove (or 2 small cloves)

Garlic

2 Scallions, with some green

3 6 fresh jalapenos, seeded

(and roasted* for best

Taste)

1 28-oz can Progresso**

Tomatoes (don't drain, but

Pull them out of the juice)

x Sea salt and fresh ground

Pepper

x Squeeze of lemon

x Fresh cilantro leaves

Pulse first 3 ingredients a little. Add remaining ingredients and pulse.

Enjoy.

*Not necessary to roast, but extra delicious if you do. Just turn the

peppers over a hot burner until skins turn black and blister. Peel most

off as soon as they're slightly cool, but don't be over-fussy. The little

black bits make the salsa look and taste just like the best restaurants'.

**Susan says that Progresso brand is essential. She's tried others, but

this makes the best.

94 Issue

184 Aug.

30, 1994. Formatted by Sue Smith, S.Smith

34, TXFT

using MMCONV. --